Photo of Maple-mustard vegan sausage tray bake by WW

Maple-mustard vegan sausage tray bake

6
6
6
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
This combination of butternut pumpkin, carrots and pears marry beautifully with vegan sausages, complemented with a sauce of mustard and maple syrup. Sage or rosemary would also work well here, as a swap for thyme.

Ingredients

Pumpkin, butternut, raw

350 g, cut into 1-2cm pieces

Carrot(s)

4 medium, sliced diagonally

Red onion

1 medium, cut into 8 wedges

Olive oil

1 tbs

Pear(s)

2 medium, cored, cut into 2cm thick wedges

Vegetarian or vegan sausage

4 small, (4 x 50g sausages)

Fresh thyme

4 individual, sprigs

Whole grain mustard

¼ cup(s), (70g)

Maple syrup

2 tsp

Apple cider vinegar

1½ tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C. Lightly spray a large, shallow-sided baking tray with oil.
  2. Combine pumpkin, carrots, onion and oil in a large bowl, season with salt and pepper and toss gently to coat. Transfer mixture to prepared tray and spread evenly. Bake for 15 minutes. Remove from oven. Add pear wedges, sausages and thyme sprigs and stir to gently combine. Bake for a further 10-15 minutes or until vegetables are tender and sausages are heated through.
  3. Meanwhile, combine mustard, syrup and vinegar in a small bowl. Serve sausages and vegetables with mustard sauce on the side.

Notes

SERVING SUGGESTON: Serve with spring greens such as asparagus, sugar snap peas or green beans, lightly steamed until just tender, for a tasty ZeroPoints side.